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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and salt. Mix until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly spread. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling Preparation
- 3
Mix the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Ingredients
Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until well combined. Scrape down the sides of the bowl as needed.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 6
Add Flour
Sift the all-purpose flour into the mixture and fold it in gently until just combined.
Baking
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, spreading it evenly.
- 8
Bake the Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight before serving.
